Strawberry Honey Upside Down Cake
A delightful dessert that balances fresh strawberries with the sweetness of honey, creating a beautiful and easy-to-make upside down cake.
Ingredients
For the Topping
- 2 cups fresh strawberries, hulled and halved
- ¼ cup unsalted butter, melted
- ½ cup honey
- ¼ cup brown sugar
For the Cake
- 1 ½ cups all-purpose flour Can substitute with gluten-free flour blend.
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk Can be substituted with almond milk or oat milk.
- 2 large eggs Use flax eggs for a vegan version.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter or non-stick spray.
- In a small bowl, mix the melted butter, honey, and brown sugar until smooth. Pour the mixture into the bottom of your prepared cake pan.
- Arrange the halved strawberries in a single layer on top of the honey mixture.
Mixing
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until thoroughly combined.
- In a separate large bowl, whisk together the milk, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
Baking
- Carefully pour the batter over the arranged strawberries in the cake pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then invert onto a serving plate.
- Allow the cake to cool slightly before slicing.
Notes
Serve warm or at room temperature, optionally paired with whipped cream or vanilla ice cream. Store in an airtight container for up to 3 days at room temperature or a week in the fridge. Freeze for up to 3 months.